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All Journal Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian
Wiri Arianingrum
Fakultas Pertanian Universitas Muhammadiyah Sumatera Utara
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Studi Pembuatan Minuman Instan Cangkang Telur Berkalsium Tinggi Misril Fuadi; Wiri Arianingrum
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (915.099 KB) | DOI: 10.30596/agrintech.v2i1.2607

Abstract

A research on the manufacture of instant beverages high calcium eggshell calcium levels To Improve methods completely randomized design (CRD) with two (2) replicates. The first factor is the drying time (P) ie: P0 = 0 hours, P1 = 1 hour, P2 = 2 Hours, P3 = 3Jam. The second factor is the addition maltodekstrine (M) which consists of four levels, namely: M1 = 0.2%, M2 = 0.4% = 0.6% M3, and M4 = 0.8%. The parameters observed: Serum calcium, yield, TSS, water content, organoleptic aromas and flavors. The statistical analysis was obtained, that the drying time had highly significant effect (P <0.01) in the levels of calcium, TSS, water content, organoleptic aromas and flavors. Extra maltodektris provide highly significant effect (P <0.01) in the calcium, yield, TSS, and had no significant (P <0.05) against TSS.
Co-Authors Misril Fuadi